Recent SemestersSpring 2027, Spring 2026, Spring 2025Class SizeNot publishedCredits3PrerequisiteHM 315 with a grade of "C" or better Transfers ToNot transferableDescription300/480) or ESLW 340 This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d'oeuvre, canape, salads, brining, pickling, curing, and smoking. This course also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, pate, galantines, and sausages.Usually HeldMon Tue 1:20pm–4:40pm, Mon Tue 11:00am–1:10pm, Mon 1:35pm–5:25pm, Mon 11:00am–1:25pm 